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Pressure Cooker Vegetarian Chili

Pressure Cooker Vegetarian Chili is perfect for a busy weeknight meal. Made with garbanzo and black beans plus lots of vegetables and spices, this chili pleases veggie and meat lovers alike.

Before I owned a pressure cooker, chili dinners only happened on weekends, chili simply took too long to make from start to finish on a busy night.

Enter the my beloved pressure cooker.

Now I’m able to make my favorite recipe for vegetarian chili on even the busiest night. With a quick cook time of only 15 minutes under pressure, this chili makes a great meatless meal—and is so hearty and satisfying even the meat lover’s in your family will love it.

The reason why I love this chili is because it’s so darn simple. Some vegetarian chili recipes contain ingredients that I usually don’t keep in my kitchen. Not this one! It calls for garbanzo and black beans (but you can use any beans you like) plus green peppers, onions, carrots, celery, and a cup of frozen corn.

My secret ingredient? A small can of green chilis. I don’t know what it is about this ingredient but it takes this chili from great to AWESOME.

As written, the recipe makes a mild, flavorful chili. My preferred chili powder is Penzey’s “Regular Chili Powder.” It’s such a boring name for such a great chili powder.By the way, if you want a punch of heat, add a little cayenne pepper.

While the chili cooks, I usually make a pan of skillet easy skillet cornbread. And if I’m not in the mood to do that, I grab a bag of tortilla chips, throw them into a bowl and call it a meal.

How to Make the Best Pressure Cooker Vegetarian Chili

Chop your vegetables the night before you plan to make this chili.

Use low or no-sodium canned beans.

Use fresh chilli powder.

Saute the vegetables for two minutes. This short cook time gives you a nicely flavored chili.

Top the chili with shredded cheese, sour cream, jalapenos (fresh or pickled), red onions, scallions, or guacamole. Or a little of each!

Serve with cornbread or corn chips.

Cook Fast Tip: Pressure Cooker Vegetarian Chili Prep Made Easy

If you prep the vegetables the night before you plan to make this chili, be sure to store them in a container with an airtight lid or your entire fridge will end up smelling like onion.

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Pressure Cooker Vegetarian Chili

Pressure Cooker Vegetarian Chili is perfect for a busy weeknight meal. Made with garbanzo and black beans plus lots of vegetables and spices, this chili pleases veggie and meat lovers alike.

Course
Main Course

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

Servings6

Calories233kcal

AuthorCook Fast, Eat Well

Ingredients

1tablespoonolive oil

1mediumonion, finely diced

3mediumcarrots, peeled and chopped

1mediumgreen bell pepper, cored and finely diced

3 stalkscelery, thinly sliced

3clovesgarlic, minced or put through a garlic press

3tablespoonschili powder

1teaspoonground cumin

1teaspoonsalt

1(28 ounce) cancrushed tomatoes

1(15 ounce) canlow sodium garbanzo beans, rinsed

1(15 ounce) canno sodium black beans, rinsed

1(4 ounce) can chopped green chiles, medium heat

1 1/2cupswater

Toppings

Shredded cheese

Sour cream

Jalapeños (fresh or pickled)

Red onions

Scallions

Guacamole

Instructions

Sauté the Vegetables: Turn the pressure cooker to the sauté setting. Heat the oil until it shimmers. (Some pressure cooker models will say “hot”). Add the onions, carrots, green peppers, celery, and garlic. Cook, stirring frequently, for two minutes.

Pressure Cook for 15 Minutes: Secure the lid. Set the cook time for 15 minutes on high pressure. (This recipe takes about ten minutes to reach pressure.)

Release Pressure: After the cooking time completes, allow for a five minute natural release. After five minutes, turn the valve and do a quick pressure release. Stir the chili. Taste. Adjust salt and spices as needed.

Serve: Serve with various toppings and cornbread or chips. Store leftover chili in the refrigerator for up to four days.